Surpassing Spanish sausages? Use the rustic breeds…

Empirical proof — that is, if any were needed for you good and clever people — that the best meat and thus, the best sausages, comes from the heritage breeds and not those bland, pink, over-farmed hybrids that I rail against all the time.

This excellent rebuttal of the bland (and quite frankly disgusting “recovered meat”) approach — taken by such as Wall’s — to sausage making, comes from the Dept. of Food Technology at the University of Murcia. Almost straight from the h̶o̶r̶s̶e̶’̶s̶ pig’s mouth…